kalama valley salad
| Measure | Ingredient |
|---|---|
| SALAD | |
| 16 ounces | Manoa lettuce |
| 1 | Recipe |
| 8 tablespoons | Pine nuts -- toasted |
| 8 tablespoons | Roquefort cheese -- |
| Crumbled | |
| 24 | Rings |
| DRESSING | |
| ⅓ cup | Wine vinegar |
| ⅓ cup | Extra virgin olive oil |
| ⅓ cup | Mango preserves |
| 1 tablespoon | Dijon Country Mustard |
| 1 teaspoon | Fresh basil -- chopped |
| Salt -- to taste | |
| Fresh ground black pepper -- | |
| To taste | |
| Salad Dressing -- see below | |
| Maui onion |
Toss the dressing with the Manoa lettuce until coated. (1 pound of Manoa lettuce will make 8 servings.) Plate the salad with a sprinkle of pine nuts, crumbled Roquefort cheese and onion rings. This is as delicious as it is attractive! DRESSING Mix all ingredients, except the oil, in a clean, wide mouth, old mayonnaise jar that can accommodate a Braun hand mixer.
Just before serving, blend the dressing *IN* the container with the Braun.
Slowly add the oil in a thin stream. Toss with greens and plate. Me ke aloha, Mary
Recipe By : Mary Spero
From: Favorite Fruitcakes By Moira Hodg File
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